Guacamole Chickpea Salad with Cilantro-Avocado Dressing
Serves 4-6 as a lunch entree or side
For the cilantro avocado dressing:
1 large bunch cilantro, tough stems removed (about 2 loosely packed cups)
2 ripe Hass avocados, peeled and quartered
2 large garlic cloves
1 teaspoon cracked red pepper flakes
1/2 jalapeño, stem and seeds removed (optional)
1/3 cup extra-virgin olive oil
Juice of 2 whole limes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For the salad:
3 cans low-sodium chickpeas, drained and rinsed
1 cup cherry or grape tomatoes, halved
1 medium red onion, diced
1/4 cup finely minced cilantro
Make the cilantro-avocado dressing: Combine cilantro, avocados, garlic, red pepper, jalapeño, olive oil, lime juice, salt, and black pepper in a food processor or blender and puree until very smooth.
Assemble the salad: in a large bowl, combine the chickpeas, diced onions, tomatoes, minced cilantro, and the dressing. Toss to coat evenly then taste and adjust seasoning as desired.
Serve chilled or room temperature.